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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 12, 2010

I'm Declaring ~ Eat Meat Mondays!!

I am declaring every Monday to be, 'Eat Meat Monday' at my house.

As most of you know, I'm a beef girl :)

But I must remember not to visit San Francisco on any given Monday, considering the S.F. Board of Supervisors approved legislation to declare the first day of the week 'Meat Free Monday'.....I know! I can't get over it either! It's not that S.F. is banning meat, they're just encouraging you not to eat it on Mondays. Okay, isn't there more important things the S.F. Supervisors should be to tending to? I'm just saying....

In no way is this meant to speak out against a Vegetarian lifestyle. In fact, I have many friends who happen to be Vegetarians. I believe everyone should be able to feel free to choose what it is they want to eat without any added pressure.

This is what we're having tonight for dinner........

Grilled Filet Mignon with Herb Butter & Texas Toasts

Photo by EatingWell

This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant herb butter served on top of a garlicky slab of whole-grain toast. And yes, with only about 303 calories and 14 grams of fat total, this steakhouse-worthy entree can be part of a healthy diet. If you like, make extra herb butter to top chicken, fish or even a grilled pork chop.

2.Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.

4.Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.